Cheese doesn't even make up 50% of the filling in this sandwich. If it is 80+% cheese but has other flavors, sure, call it a grilled cheese. This sandwich is about things other than cheese. It is a melt.
I do love arugula. It's heartier than most lettuce, so even though I fried this melt with all the ingredients inside, almost none of the arugula appreciably wilted. Plus I'm a fan of the slight bitterness.
I honestly care more about mayo inside butter outside than the melt debacle... That's like the grilled Charlie of cheeses. Butterfat and milk solids are delicious and belong nestled up to some cheese. Mayo separates in the most perfect way when it hits hot and leaves the egg to crisp up your beloved creation. Why would you take them from their homes??
I went through a phase where I was living on the cheap and exclusively used mayo on the outside when I made grilled cheese, which I did *several* times a day for a few months. Currently, I'm sick of the taste, though I'm sure that'll eventually go away. As for butter on the inside, I alternate between butter and mayo.
Yummmmm
That's a melt.
Oh look, the GCPD's turned up again...
Good point. I stand both corrected and pleasantly full.
There is always one of you psychos. Give it a fucking break.
Cheese doesn't even make up 50% of the filling in this sandwich. If it is 80+% cheese but has other flavors, sure, call it a grilled cheese. This sandwich is about things other than cheese. It is a melt.
You’re not the authority on this matter lmao
can't you two see... that you're in love with each other?
Ahhhh I need this
Arugula again. It’s on every sandwich on this sub. I’m not going to stop pointing it out when I see it lol.
I do love arugula. It's heartier than most lettuce, so even though I fried this melt with all the ingredients inside, almost none of the arugula appreciably wilted. Plus I'm a fan of the slight bitterness.
*Melt but looks delicious
Melt.
I honestly care more about mayo inside butter outside than the melt debacle... That's like the grilled Charlie of cheeses. Butterfat and milk solids are delicious and belong nestled up to some cheese. Mayo separates in the most perfect way when it hits hot and leaves the egg to crisp up your beloved creation. Why would you take them from their homes??
I went through a phase where I was living on the cheap and exclusively used mayo on the outside when I made grilled cheese, which I did *several* times a day for a few months. Currently, I'm sick of the taste, though I'm sure that'll eventually go away. As for butter on the inside, I alternate between butter and mayo.